Unlock document.
This document is partially blurred.
Unlock all pages and 1 million more documents.
Get Access
Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
All products being delivered to a foodservice establishment should have a date stamp and be
rotated using what common system:
1)
A)
last out first in
B)
first in last out
C)
last in first out
D)
first in first out
Answer:
D
Explanation:
A)
B)
C)
D)
2)
Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and
budgeting are areas of the business included in:
2)
A)
the back of the house
B)
front of the house
C)
the back office
D)
management areas
Answer:
A
Explanation:
A)
B)
C)
D)
3)
Implementing a comprehensive training program in the kitchen is vital due to:
3)
A)
federal regulations
B)
high turnover rates
C)
employment contracts
D)
lack of culinary education programs
Answer:
B
Explanation:
A)
B)
C)
D)
4)
If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:
4)
A)
29%
B)
20%
C)
33%
D)
30%
Answer:
A
Explanation:
A)
B)
C)
D)
5)
A purchase order is often used in the industry and is defined as:
5)
A)
an order to purchase a certain quantity of an item at a specific price
B)
customer pre orders for menu items called in before they arrive
C)
an order to the kitchen from a server for a special customer request
D)
the slip of paper a server uses to communicate an order to the kitchen
Answer:
A
Explanation:
A)
B)
C)
D)
1
6)
Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:
6)
A)
predicting
B)
guesstimating
C)
forecasting
D)
estimating
Answer:
C
Explanation:
A)
B)
C)
D)
7)
What should a chef consider in determining production amounts for a given day or meal period?
7)
A)
Amount of product being delivered from purveyors
B)
The number of hours available for production
C)
Number of service staff scheduled for a shift
D)
Amount needed for projected sales minus what is on hand
Answer:
D
Explanation:
A)
B)
C)
D)
8)
Standardized recipes are used in a production kitchen in order to:
8)
A)
accommodate the number of servers and bartenders working in the front of the house
B)
accommodate the number of kitchen staff working each shift
C)
ensure no product is left over after shifts
D)
maintain consistency and minimize waste
Answer:
D
Explanation:
A)
B)
C)
D)
9)
Describing, recommending, showing and offering a variety of food and beverage choices to a guest
is known as:
9)
A)
sales competition
B)
suggestive selling
C)
serving
D)
order taking
Answer:
B
Explanation:
A)
B)
C)
D)
10)
Food that is attractively arranged on platters, presented to the guest by servers then cooked or
prepared tableside using a gueridon is known as what type of service?
10)
A)
American
B)
French
C)
English
D)
Russian
Answer:
B
Explanation:
A)
B)
C)
D)
2
11)
Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are
$18,800?
11)
A)
33.6%
B)
30%
C)
24.9%
D)
21%
Answer:
C
Explanation:
A)
B)
C)
D)
12)
Curbside appeal means:
12)
A)
providing an patio outside for overflow business
B)
having a carry out area on the side of the restaurant
C)
keeping the restaurant looking attractive and welcoming
D)
providing a parking area adjacent to the building
Answer:
C
Explanation:
A)
B)
C)
D)
13)
Average guest check is calculated by:
13)
A)
counting the average number of entrees prepped in one week
B)
total number of guests served divided by total number of entrees prepared
C)
dividing total sales by total number of guests
D)
adding the number of entrees and appetizers
Answer:
C
Explanation:
A)
B)
C)
D)
14)
Which of the following is NOT a cost management can control?
14)
A)
labor cost
B)
rent
C)
food cost
D)
beverage cost
Answer:
B
Explanation:
A)
B)
C)
D)
15)
Production control sheets are created to:
15)
A)
control equipment maintenance after warranties expire
B)
meet nutrition guidelines and requirements that are not identified on the menu
C)
coordinate the amount of product on hand and what needs to be prepped for a meal
D)
prevent employee turnover due to higher minimum wages
Answer:
C
Explanation:
A)
B)
C)
D)
3
16)
How is food cost percentage calculated?
16)
A)
cost of food sold divided by food sales
B)
food cost plus beverage cost minus sales
C)
sales minus cost
D)
food sales minus beverage sales
Answer:
A
Explanation:
A)
B)
C)
D)
17)
Which of the following would NOT be the responsibility of a restaurant manager?
17)
A)
replace the Freon in the air conditioning system
B)
recruiting and employee development
C)
accounting and cost controls
D)
supervision and communication
Answer:
A
Explanation:
A)
B)
C)
D)
18)
What is important to consider when designing the layout of a restaurant kitchen?
18)
A)
Size of the equipment
B)
Number of servers employed
C)
Projected business and menu design
D)
Education of the staff
Answer:
C
Explanation:
A)
B)
C)
D)
19)
Forecasting restaurant sales has two components:
19)
A)
guest counts and average check
B)
average check and number of servers
C)
guest counts and total number of checks
D)
guest counts and number of items sold during the week
Answer:
A
Explanation:
A)
B)
C)
D)
20)
Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then
presented to the guest and served individually by placing the food onto the guests plate using a
serving fork and spoon is known as what kind of service?
20)
A)
French
B)
English
C)
American
D)
Russian
Answer:
D
Explanation:
A)
B)
C)
D)
4
21)
In addition to sales projections, forecasting is used to predict all of the following except:
21)
A)
staffing levels
B)
labor cost percentages
C)
food cost percentages
D)
daily specials
Answer:
D
Explanation:
A)
B)
C)
D)
22)
The person usually responsible for greeting and seating guests and for rotating arriving guests
among dining room stations is the:
22)
A)
greeter or host(ess)
B)
server
C)
front of the house manager
D)
owner
Answer:
A
Explanation:
A)
B)
C)
D)
23)
Par stock is best described as:
23)
A)
a stock level that must be on hand as all times
B)
the amount of a product being delivered by a purveyor
C)
the number of menu items available
D)
the point at which a product should be reordered
Answer:
A
Explanation:
A)
B)
C)
D)
24)
Which of the following costs is typically the highest cost in operating a restaurant?
24)
A)
overhead
B)
labor
C)
food
D)
beverage
Answer:
B
Explanation:
A)
B)
C)
D)
25)
Once an employee has been trained, the next step is:
25)
A)
annual pay increases
B)
assigning a permanent work schedule
C)
a comprehensive development program
D)
increasing their hours
Answer:
C
Explanation:
A)
B)
C)
D)
5
26)
If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:
26)
A)
38%
B)
25%
C)
20%
D)
33%
Answer:
D
Explanation:
A)
B)
C)
D)
27)
If total sales were $2550.00 and 110 guests were served, the average guest check would be:
27)
A)
$23.18
B)
$11.25
C)
$15.82
D)
$19.50
Answer:
A
Explanation:
A)
B)
C)
D)
28)
Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining
room and served to the guests individually is know as what type of service?
28)
A)
American
B)
French
C)
English
D)
Russian
Answer:
A
Explanation:
A)
B)
C)
D)
29)
The front of the house in a restaurant includes:
29)
A)
dishwasher
B)
anyone with guest contact
C)
cooks
D)
management
Answer:
B
Explanation:
A)
B)
C)
D)
30)
Guest counts or covers are:
30)
A)
the number of chairs in the dining room, including bar stools
B)
the number of guests patronizing the restaurant over a given time
C)
the number of tables in the dining room
D)
the number of drinks sold over a given period of time
Answer:
B
Explanation:
A)
B)
C)
D)
SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question.
31)
The ________ includes anyone with guest contact from the host(ess) to the busperson
(server assistant).
31)
Answer:
front of the house
Explanation:
6
